Meals

Nagatsuki Appetizer "Tsukimi"

Autumn cuisine

We create an autumn menu using locally sourced seasonal nuts, mushrooms, vegetables and seafoods. For example, Misasa Onsen’s specialty “tochi mochi (horse chestnut rice cakes)” and striped sea bream, our contracted farmer’s brand shiitake mushroom “Kinkō 115 Sun Shade Prince”, and sand dune grown nagaimo (Japanese yam) “nebarikko.” Nebarikko has a rich flavor and slimy texture like wild yam, and sweetness of a Japanese taro.

Grilled snow crab

Winter cuisine

During the winter, our bespoke menus include seasonal Queen crabs and blackthroat seaperch. Japanese sandfish, called hatahata is a family of Japanese sea bass. Hatahata is a famous local specialty. From toshikoshi (year-crossing) Misasa soba on New Year’s Eve to the feast on January 3rd, we will create special menus for 4 days to celebrate the New Years.

Firefly squid and bean curd sheets dressed in sauce

Spring cuisine

We will transform flavorful wild edible plants into delicate tempura, fresh ohitashi (blanched and seasoned), and savory aemono (dressed), all of which are full of spring flavors. Needless to say, we incorporate other local vegetables, seafoods and meats in our creative menus. “Tottori sand dune rakkyō (pickled pearl onions)” are available in the bespoke menu. Please savor all of what Tottori has to offer.

Shiroika cuttlefish sashimi

Summer cuisine

Summer is the season for Tottori’s famous “Iwagaki oysters” and “Shiroika cuttlefish.” We incorporate these ingredients in the bespoke menus. Sacred mountain Daisen provides the local farmers fertile red soil. We source our fresh and seasonal ingredients such as brightly colored vegetables locally and create a traditional course menu including warm dishes, stewed dishes, and an ensemble dish of individually cooked ingredients.

Nagatsuki Appetizer "Tsukimi"

Autumn cuisine

We create an autumn menu using locally sourced seasonal nuts, mushrooms, vegetables and seafoods. For example, Misasa Onsen’s specialty “tochi mochi (horse chestnut rice cakes)” and striped sea bream, our contracted farmer’s brand shiitake mushroom “Kinkō 115 Sun Shade Prince”, and sand dune grown nagaimo (Japanese yam) “nebarikko.” Nebarikko has a rich flavor and slimy texture like wild yam, and sweetness of a Japanese taro.

Grilled snow crab

Winter cuisine

During the winter, our bespoke menus include seasonal Queen crabs and blackthroat seaperch. Japanese sandfish, called hatahata is a family of Japanese sea bass. Hatahata is a famous local specialty. From toshikoshi (year-crossing) Misasa soba on New Year’s Eve to the feast on January 3rd, we will create special menus for 4 days to celebrate the New Years.

Firefly squid and bean curd sheets dressed in sauce

Spring cuisine

We will transform flavorful wild edible plants into delicate tempura, fresh ohitashi (blanched and seasoned), and savory aemono (dressed), all of which are full of spring flavors. Needless to say, we incorporate other local vegetables, seafoods and meats in our creative menus. “Tottori sand dune rakkyō (pickled pearl onions)” are available in the bespoke menu. Please savor all of what Tottori has to offer.

Shiroika cuttlefish sashimi

Summer cuisine

Summer is the season for Tottori’s famous “Iwagaki oysters” and “Shiroika cuttlefish.” We incorporate these ingredients in the bespoke menus. Sacred mountain Daisen provides the local farmers fertile red soil. We source our fresh and seasonal ingredients such as brightly colored vegetables locally and create a traditional course menu including warm dishes, stewed dishes, and an ensemble dish of individually cooked ingredients.

Nagatsuki Appetizer "Tsukimi"

Autumn cuisine

We create an autumn menu using locally sourced seasonal nuts, mushrooms, vegetables and seafoods. For example, Misasa Onsen’s specialty “tochi mochi (horse chestnut rice cakes)” and striped sea bream, our contracted farmer’s brand shiitake mushroom “Kinkō 115 Sun Shade Prince”, and sand dune grown nagaimo (Japanese yam) “nebarikko.” Nebarikko has a rich flavor and slimy texture like wild yam, and sweetness of a Japanese taro.

Grilled snow crab

Winter cuisine

During the winter, our bespoke menus include seasonal Queen crabs and blackthroat seaperch. Japanese sandfish, called hatahata is a family of Japanese sea bass. Hatahata is a famous local specialty. From toshikoshi (year-crossing) Misasa soba on New Year’s Eve to the feast on January 3rd, we will create special menus for 4 days to celebrate the New Years.